Freezing is the method usually used for preserving delicate fruit, because the product tends to maintain its original attributes, i.e., keeping its nutritional properties as close as possible to those of fresh fruit. Strawberry is a widespread and highly demanded fruit, but the fresh fruits are available in a short period of time and the largest amount of strawberry is processed by freezing. The aim of the paper is to determine the effect of process of freezing in the industrial conditions, with precooling, on the relevant parameters of the strawberry quality. The fruits were frozen in the conventional freezing tunnel by cold air temperature of –33 °C until reaching a temperature of –15 °C in the thermal center of the fruits. Packaged frozen fruits were stored in the chamber at –18 °C. In order to determine the changes in strawberry quality, the content of dry matter, total sugars and acids, pH, vitamin C, and sensory quality characteristics were analyzed. Also, quality index of the fresh and frozen strawberry is determined by calculation. The obtained results showed that there were no significant changes in the physicochemical parameters of quality after the freezing of the strawberry fruits. Significant changes are found in the sensory characteristics and the most remarkable is the loss of consistency and firmness of the frozen strawberry. Also, some modified color, taste and aroma of the strawberry fruit have been noticed after freezing in the industrial conditions
